Ingredients
9 1/2 cups cranberry juice
1 cup freshly squeezed orange juice
6 cinnamon sticks, plus 12 more for garnish
8 star anise
6 whole allspice berries
3 ounces fresh ginger, peeled and thinly sliced (about 18 slices)
1/2 cup water
4 tablespoons sugar
One 375-milliliter bottle port
12 thinly sliced kumquat rounds, 6 to 8 kumquats for garnish optional
Preparation
Directions In a medium saucepan, combine all ingredients except port and kumquats. Bring mixture to a simmer over medium heat. Remove from heat. Cover, and let steep until ready to serve, up to 1 day. Just before serving, add port to mixture in saucepan, and bring to a simmer; do not boil. Keep warm over low heat while serving. Strain and divide among glasses, and garnish each with a cinnamon stick and kumquat slice, if desired. First published
